Slow Cooker Summer Chili

As the temperatures rise and summer unfolds, finding ways to enjoy hearty meals without heating up the kitchen can be a challenge. Enter the slow cooker—a kitchen marvel that allows you to prepare delicious meals while enjoying the sunny weather outside. The Sunny-Day Slow Cooker Summer Chili is an ideal dish for these warm months, offering a delightful blend of fresh ingredients and comforting flavors. This chili stands out not only for its vibrant and health-conscious components but also for its adaptability to suit various palates, making it perfect for summer gatherings and outdoor events.

Discover the perfect summer dish with Sunny-Day Slow Cooker Summer Chili! This hearty yet light chili is designed to keep your kitchen cool while delivering a burst of fresh flavors. Made with lean ground turkey, an array of colorful vegetables, and a blend of spices, it's ideal for outdoor gatherings and family dinners. Enhance your meal with seasonal produce and an effortless slow-cooking process, ensuring a delicious and nutritious option for hot days. Enjoy every vibrant bite!

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Ingredients

1 lb ground turkey (or beef for a heartier option)

1 can (15 oz) black beans, drained and rinsed

1 can (15 oz) kidney beans, drained and rinsed

1 can (28 oz) diced tomatoes with green chilies

1 cup corn (frozen or fresh)

1 medium onion, finely chopped

3 cloves garlic, minced

1 bell pepper (red or yellow), diced

1 jalapeño, seeded and finely diced (adjust based on spice preference)

2 tbsp chili powder

1 tsp ground cumin

1 tsp smoked paprika

½ tsp salt (or to taste)

½ tsp black pepper

1 cup low-sodium vegetable or chicken broth

Juice of 1 lime

Fresh cilantro, chopped (for garnish)

Optional toppings: sliced avocado, shredded cheese, sour cream, or tortilla chips

Instructions

Brown the Meat: In a skillet set over medium heat, add the ground turkey (or beef). Cook, breaking it apart with a spatula, until browned and no longer pink. If there is excess fat, drain it off and set the cooked meat aside.

Combine Ingredients: In a slow cooker, add the browned meat along with the black beans, kidney beans, diced tomatoes (including their juices), corn, chopped onion, minced garlic, diced bell pepper, and jalapeño. Sprinkle in the chili powder, cumin, smoked paprika, salt, and black pepper. Stir well to ensure all ingredients are mixed together.

Add Broth: Pour in the vegetable or chicken broth and give everything another good stir to combine. Ensure that the ingredients are evenly distributed.

Set the Slow Cooker: Cover the slow cooker with its lid. Set it to low heat for a comforting 6-8 hours, or switch to high heat for a quicker 3-4 hours cooking time, until the vegetables are tender and all flavors meld beautifully.

Finish with Lime: About 15 minutes before you plan to serve the chili, squeeze the juice of one lime into the mixture and stir it in. This will add a refreshing brightness to your dish.

Serve: Ladle the chili into individual bowls. Garnish each serving with freshly chopped cilantro and add any of your favorite toppings, such as avocado slices, shredded cheese, dollops of sour cream, or crunchy tortilla chips for added texture and flavor.

Enjoy: Allow the chili to sit for a few minutes before serving. Relish the warm, inviting flavors of your hearty Summer Chili—a perfect dish for sunny gatherings!

Prep Time, Total Time, Servings: 20 min | 6-8 hours | 6-8 servings